Southwestern Sausage Turnovers - cooking recipe

Ingredients

1/2 c. cilantro or parsley
2 1/4 c. flour
1/2 c. yellow cornmeal
1 tsp. salt
1 stick chilled butter, cut into pieces
6 Tbsp. chilled vegetable shortening, cut into pieces
4 to 6 Tbsp. ice water
3 cloves garlic
1 small carrot
4 scallions
1 small potato
1 (4 oz.) can chopped mild green chilies, drained
1/2 lb. country sausage
1 1/2 tsp. cumin
1 tsp. oregano
1/4 tsp. pepper
1 egg

Preparation

Mince the cilantro or parsley.
In a food processor, combine the flour, cornmeal, 1/2 teaspoon of the salt and half of the cilantro or parsley.
Add the butter and shortening; pulse until the mixture resembles coarse meal.
Add the ice water, a tablespoon at a time, until the dough forms a cohesive mass. Divide the dough into 6 portions; flatten each into a disk.
Wrap in plastic wrap; refrigerate until chilled, at least 15 minutes.